Chicken Meatballs in Creamy Coconut Curry
with spinach, beansprouts and bell pepperCalories
:
692 kcalProtein
:
17.8g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Gluten
- Vis
- Soja
- Sesamzaad
Met dit recept tover je 271 gram groenten per portie op je bord.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
¼ piece
Red chili pepper
1.25 teaspoon
Fresh ginger
½ piece
Onion
½ piece
Bell pepper
¼
Tomato paste
½ sachet(s)
Yellow curry spices
½ sachet(s)
Ground cumin
125 milliliters
Coconut milk
100 g
Spinach
25 g
Beansprouts
5 milliliters
Fish sauce
(Contains: Vis)
½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Gluten, Soja, Sesamzaad)
3 piece
Chicken meatballs with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2895 kJ
Calories692 kcal
Fat32 g
Saturated Fat20.5 g
Carbohydrate78.4 g
Sugar14.9 g
Dietary Fiber11.7 g
Protein17.8 g
Salt2.5 g
Potassium900.5 mg
Calcium123 mg
Iron2.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
Cooking Steps
1
- Preheat the oven to 180°C and bake the flatbread for 2-3 minutes or until crunchy.
- Heat a drizzle of olive oil in a deep frying pan with a lid over medium-high heat.
- Put the chicken meatballs in the pan, cut them in half with a spatula or wooden spoon and fry for 4 - 6 minutes.
2
- Deseed the red chili pepper and finely chop it. Cut the ginger into thick slices.
- Finely chop the onion and cut the bell pepper into thin strips.
- Add the red chili pepper, ginger, onion, bell pepper, Javanese wokpaste, yellow curry spices, cumin seed and tomato paste and fry for 2 - 3 minutes over medium-high heat.
3
- Pour the coconut milk into the pan, put the lid on and cook for 3 - 4 minutes over low heat. Season with salt and pepper to taste.
- Add the spinach, beansprouts and fish sauce* to the curry.
- Stir everything together and let the spinach wilt down.
- Cut the flatbreads into strips of about 3 centimeters in width.
*Take care, this ingredient is salty! Add gradually as preferred.
4
- Take the ginger out of the curry.
- Serve the curry onto deep plates and serve with the flabread.
